Creamy Tuscan Kale and White Bean Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Tuscan Kale and White Bean Soup

YOUR SOLIN GENERATED RECIPE

Creamy Tuscan Kale and White Bean Soup

Savor a velvety, hearty bowl of Creamy Tuscan Kale and White Bean Soup that blends tender cannellini beans with vibrant kale, chickpeas for an extra protein punch, and a luxurious creamy finish from a touch of Greek yogurt. Infused with aromatic garlic, onion, and sun-kissed diced tomatoes, this soup is both comforting and nourishing, perfect for any meal of the day.

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NUTRITION

639kcal
Protein
33g
Fat
19.1g
Carbs
90.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans

1/2 cup Chickpeas

2 cups chopped Tuscan Kale

1 medium Yellow Onion

2 cloves Garlic

1/2 cup Diced Tomatoes

1 cup Vegetable Broth

1/2 cup Unsweetened Almond Milk

1/4 cup Plain Nonfat Greek Yogurt

1 tbsp Olive Oil

1 tsp Dried Thyme

Salt and Pepper to taste

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PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes.

  • 2

    Stir in minced garlic and dried thyme, cooking for another 1 minute until fragrant.

  • 3

    Add the diced tomatoes, vegetable broth, and unsweetened almond milk to the pot. Bring the mixture to a gentle simmer.

  • 4

    Rinse and drain the cannellini beans and chickpeas, then add them to the pot along with the chopped Tuscan kale.

  • 5

    Allow the soup to simmer for 10-12 minutes, until the kale is tender and the flavors meld together.

  • 6

    Remove the pot from heat. Stir in the plain nonfat Greek yogurt to create a creamy texture. Season with salt and pepper to taste.

  • 7

    Blend a portion of the soup with an immersion blender if a smoother consistency is preferred, then stir it back into the pot.

  • 8

    Serve warm and enjoy the hearty, creamy flavors of this Tuscan-inspired soup.

Creamy Tuscan Kale and White Bean Soup

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Tuscan Kale and White Bean Soup

YOUR SOLIN GENERATED RECIPE

Creamy Tuscan Kale and White Bean Soup

Savor a velvety, hearty bowl of Creamy Tuscan Kale and White Bean Soup that blends tender cannellini beans with vibrant kale, chickpeas for an extra protein punch, and a luxurious creamy finish from a touch of Greek yogurt. Infused with aromatic garlic, onion, and sun-kissed diced tomatoes, this soup is both comforting and nourishing, perfect for any meal of the day.

NUTRITION

639kcal
Protein
33g
Fat
19.1g
Carbs
90.7g

SERVINGS

1 serving

INGREDIENTS

1 cup Cannellini Beans

1/2 cup Chickpeas

2 cups chopped Tuscan Kale

1 medium Yellow Onion

2 cloves Garlic

1/2 cup Diced Tomatoes

1 cup Vegetable Broth

1/2 cup Unsweetened Almond Milk

1/4 cup Plain Nonfat Greek Yogurt

1 tbsp Olive Oil

1 tsp Dried Thyme

Salt and Pepper to taste

PREPARATION

  • 1

    Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes.

  • 2

    Stir in minced garlic and dried thyme, cooking for another 1 minute until fragrant.

  • 3

    Add the diced tomatoes, vegetable broth, and unsweetened almond milk to the pot. Bring the mixture to a gentle simmer.

  • 4

    Rinse and drain the cannellini beans and chickpeas, then add them to the pot along with the chopped Tuscan kale.

  • 5

    Allow the soup to simmer for 10-12 minutes, until the kale is tender and the flavors meld together.

  • 6

    Remove the pot from heat. Stir in the plain nonfat Greek yogurt to create a creamy texture. Season with salt and pepper to taste.

  • 7

    Blend a portion of the soup with an immersion blender if a smoother consistency is preferred, then stir it back into the pot.

  • 8

    Serve warm and enjoy the hearty, creamy flavors of this Tuscan-inspired soup.